Stir the refried beans and spread them in the bottom of a 9 by 5-inch loaf pan.

Stir together the cream cheese, yogurt, onion, cumin, chili powder, oregano, garlic powder, salt, pepper, and ⅔ of the shredded cheese (reserving ⅓ of the shredded cheese for topping). Spread the cheese mixture on top of the refried beans.

Spread the tomatoes on top of the cheese mixture, and then sprinkle the olives on top. Top with the reserved ⅓ of the shredded cheese.

Bake until bubbling in the center, about 20 minutes. If you want it more browned on top, run it under the broiler for a couple minutes (stay with it, because it will brown quickly under the broiler!).

Sprinkle the parsley on top; serve warm with tortilla chips for dipping.